How to Make Homemade Jam September 13, 2018
Four simple ingredients is all you need to whip up homemade jam in a jiffy and enjoy fruit-forward flavors well into fall.
Warning all toast lovers and breakfast aficionados… homemade jam will
likely definitely ruin all others for you, but given how simple it is to whip up, we’re not complaining.
Most store-bought kinds contain pectin, which acts as a thickening agent, but it’s not a deal breaker. Jam can easily be made with just fresh fruit, lemon juice, sugar, and a pinch of salt. Plus, let’s be honest, who actually has pectin lying around on, say, your average Tuesday?
Although jam sans added pectin may be a bit looser in consistency, it’s no less delicious (or spreadable). Plus, because berries contain small amounts of natural pectin themselves, they will thicken over time. The secret is a low and slow boil to gradually extract the moisture out of the fruit.
Mixed Berry Homemade Jam
Here’s what you’ll need:
- 5 Cups Fresh Berries (blackberries, blueberries, raspberries, strawberries, and/or cherries)
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Lemon Juice
- Pinch Salt
Here’s what you’ll do:
1. Add berries to a heavy-bottomed pot with sugar, lemon juice, and salt. Mash with a large fork to achieve a slightly chunky texture.
2. Bring mixture to a boil, stirring frequently with a wooden spoon, until jammy and thick, 20-25 minutes. An easy way to test if the jam is ready is to place a small plate in the freezer about 5 minutes. Once chilled, spoon a drop of the hot jam onto the plate, then return to the freezer another 2(ish) minutes. Touch the jam with your finger. If it feels wrinkly and gel-like, it’s ready. If not, keep it going.
3. Turn off heat and transfer jam into two 8-ounce jars. Cool to room temperature, then seal and store in the fridge up to 3 weeks.
Ever wonder what differentiates jam from jelly? Get the low-down here. And while we’re on the topic of breakfast, discover what foods, flavors, and traditions define the early morning meal in 12 countries around the world.